[Luker88]

> and the teflon-vs-bronze die thing ....is slightly-overstated r*dditry

So, there's this thing that I heard, but I never found confirmation, maybe someone here can help.

Apparently bronze by itself can't be used as a cooking utensil since it loses material too easily.

When they use bronze for extruding and such, they have to coat it in teflon to have a legal bypass.

But it all remains kinda brittle, and now you are eating teflon and bronze!

I simplified it all, but I am not a material expert nor a law expert, so could anyone debunk or confirm?

[frm88]

This sounded interesting, so I went and read a few articles. It seems, dies come in 5 categories: bronze, brass, steel, teflon coated (various bases) and plastic [0].

The bronze (and even brass) are uncoated and don't seem to lose material, on the contrary, they seem to get a patina with use. From what I read, bronze pasta is extruded at lower speed and temperature to account for the material (and the desired texture of the pasta). From an engineering point of view, this article give more insight [1].

[0] https://flavor365.com/pasta-die-materials-the-ultimate-guide...

[1] https://pastasty.com/the-engineering-of-extrusion-how-bronze...

[ars]

Eating teflon is harmless, it goes out the same way it goes in. (It's not a PFAS, since it's missing the alkyl chain tail.)